20 July, 2016

Salmon Sautéed in Lemon Butter

Salmon Sautéed in Lemon Butter – Your gang will start thinking that you have been to the Cordon Bleu or the Culinary Institute of America and learned how to be a world class chef. But, no, you just peeked in on Poppop and learned this simple and delicious way to sauté Salmon.

The thing that makes this different from blackened or seared or grilled salmon is sautéing the filets in browned butter that has had lemon juice added.

Put skillet on at medium high and add the butter. More butter than just what it takes to coat the bottom of the pan. You will want it to be at least 1/8 inch deep and heated beyond the point of just melting. Heat the butter until the foaming has stopped and the surface is smooth. Add the juice from the fresh lemon.

While the butter is getting ready rinse off the filets and pat them dry. If they have been skinned salt and pepper both sides. If the skin is still on just season the flesh side. Now, you can go further with the spices if you want. Tonight I also went with garlic powder, dill weed and lemon pepper. You jazz it up as much as YOU want. Just salt and pepper still works great.

Put the filets in the pan with the skin side up. If they have been skinned you will want the side with the gray stripe up.

Give them about 2-3 minutes a side depending on how thick they are and how much you like them done. When they are soft and stay in one piece when you poke them they are rare. When they are firm and want to flake when poked they are well done.

You could multi task like I did and make some Sautéed Spinach or whatever the veggie of your choice is. For the starch I just zapped a few potatoes in the microwave then put a few thin slices of butter on them. You will have a very good meal put together and on the table in less than 30 minutes. Serve up your Salmon Sautéed in Lemon Butter with a wedge of lemon and a good white wine like a California Chardonnay or a French Chablis.

Put skillet on at medium high and add the butter. More butter than just what it takes to coat the bottom of the pan. You will want it to be at least 1/8 inch deep and heated beyond the point of just melting. Heat the butter until the foaming has stopped and the surface is smooth. Add the juice from the fresh lemon.
While the butter is getting ready rinse off the filets and pat them dry. If they have been skinned salt and pepper both sides. If the skin is still on just season the flesh side. Now, you can go further with the spices if you want. Tonight I also went with garlic powder, dill weed and lemon pepper. You jazz it up as much as YOU want. Just salt and pepper still works great.

Put the filets in the pan with the skin side up. If they have been skinned you will want the side with the gray stripe up.
Give them about 2-3 minutes a side depending on how thick they are and how much you like them done. When they are soft and stay in one piece when you poke them they are rare. When they are firm and want to flake when poked they are well done.